Pineapple with Caramel Foam

How to prepare pineapple with caramel foam

1. Caramel foam. Heat the whipping cream (it shouldn't boil, just be hot to avoid thermal shock and it will become more liquid, thus easier to pour).
2. In a small pot, melt the sugar and let it caramelize until it turns brown and you see it smoking slightly. Remove the pot from heat. Immediately, add all the cream at once and stir quickly. Be careful, the cream rises quite a bit when you add it, so choose a pot with higher sides so it doesn't overflow and don't keep your face above the pot, there's a risk it might splatter and a caramel burn on the face isn't pleasant. Also, if some caramel hardens on the spoon (like a candy) it's not a problem, just stir the spoon in the hot sauce and it will dissolve. Add the salt.
3. Pour the caramel sauce into a jar and after it cools down put it in the refrigerator. It needs to cool very well, so it's actually recommended to prepare it a day ahead.
   * this sauce can also be used as is after cooling, without whipping; it's great poured on American pancakes, ice cream, etc.
4. Butter cookies. Put the flour, sugar and salt in a food processor and mix for a few seconds to combine well. Add the cubed butter and mix for another 5 seconds, until the dough is sandy. With the processor running, add one tablespoon of water at a time until the dough forms a ball around the blade.
5. With cold hands (I kept them under cold running water) remove the dough from the processor, wrap it in plastic wrap shaping it into a disc and refrigerate for 1 hour.
6. Remove the dough and roll it out into a rectangular sheet on a floured work surface. You need a sheet about 1/2 cm thick (I rolled out a 20 x 25 cm sheet) from which you can cut 4 discs of 8 cm diameter. Put plastic wrap on a platter, place the sheet on it and cover it with plastic wrap. Refrigerate for at least 12 hours (until the next day).
8. Pineapple compote. A few hours before serving the dessert, peel the pineapple and cut it into 1 cm cubes. In a small pot, caramelize the sugar until it turns brown and smokes slightly. Add the heated rum and stir quickly. Add the pineapple cubes. Simmer over low heat for 15 minutes.
9. Strain the pineapple. Boil the reserved syrup for another 10 minutes to reduce it a bit. Keep the syrup and pineapple cubes separately in the refrigerator until serving (they need to cool down a bit).
10. Remove the cookie dough from the refrigerator, cut 4 discs of 8 cm diameter with a pastry ring. Bake the cookies at 170°C for 15 minutes. They won't brown, only on the bottom.
11. Serving: whip the caramel cream until it holds on the whisk (for it to whip well, you can keep it in the freezer for 10 minutes beforehand). Put the foam in a piping bag with a wide tip. Place a cookie on each of 4 plates. Put the pastry ring around them. Add 1/4 of the pineapple cubes over each cookie. Remove the ring. Pipe the cream on top. Pour the reserved syrup around the edge of the dessert. Dust the foam with very little cinnamon (using a small sieve, like a tea strainer).

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